微波萃取技术在姬松茸多糖提取中的应用  

Application of Microwave Extraction in Extracting Agaricus blazei Polysaccharides

作　　者：张艳荣[1] 单玉玲[1] 刘婷婷[1] 李玉[2] 

机构地区：[1]吉林农业大学食品工程学院,吉林长春130118 [2]吉林农业大学农学院,吉林长春130118

出　　处：《食品科学》2006年第12期267-270,共4页Food Science

基　　金：长春市重大科技攻关项目(03-057G30)

摘　　要：采用微波萃取技术对经过超临界CO2流体脱脂处理的姬松茸进行多糖的提取,经正交试验分析确定最佳工艺条件为微波功率600W,萃取时间6min,固液比为1:10,物料粒度0.147mm,粗多糖提取率为14.2%。Agaricus blazei Murrill fruit polysaccharides was extracteA by microwave technology after supereritical CO2 fluid extracting. The optimum conditions of microwave extraction were determined through orthogonal test and analysis. Microwave power was 600W, microwave time was 6min, qulid to liquid was 1：10, material size was 0.147ram, extraction rate of polysacchafide was 14.2%.

关 键 词：微波萃取 姬松茸 多糖 超临界CO2流体萃取 

分 类 号：TQ929.2[轻工技术与工程—发酵工程]